Smoked Ahi Tuna Tacos Recipes

CHEF JULIAN'S SMOKED TUNA TACOS

Steps:

• Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
• Mix brown sugar and 1/4 cup salt together in a bowl.
• Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
• Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
• Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
• Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
• Preheat a grill for medium-high heat and lightly oil the grate.
• Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
• Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
• Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

AHI TUNA TACOS

Steps:

• Heat oil in a saute pan. Meanwhile pat the tuna dry with paper towels. Sprinkle the seasoning on all sides of the tuna.
• Once the pan is hot add tuna and sear on all sides until golden brown. Remove from the pan and allow the tuna to rest before slicing into thin slices.
• To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
• Top with pieces of tuna and a sprinkle of cilantro and sesame seeds on top, if desired.
• Serve immediately with a drizzle of sriracha mayo.
• Add all the ingredients to a small bowl and whisk to combine. Set aside until you are ready to eat your tacos.

SMOKED AHI TUNA TACOS

Steps:

• To prepare teriyaki sauce: Combine tamari (or shoyu) and 1/4 cup brown sugar in a small saucepan. Bring to a simmer over medium heat. Add ginger and crushed garlic; reduce heat to maintain a simmer and cook for 15 minutes. Strain through a fine-mesh sieve into a small bowl. Discard solids. Set aside.
• To prepare aioli: Mash chopped garlic with 1/8 teaspoon salt into a paste in a mortar and pestle or with a fork on a cutting board. Transfer to a medium bowl. Add mayonnaise, mustard and cumin; mix well. Set aside.
• To prepare tacos: If using a gas grill, add the wood chip packet (see Tip) and preheat to high. Then turn off 1 burner and reduce the heat on the remaining 1 to 2 burners to medium. If using a charcoal grill, build a two-zone fire (coals on one side of the grill) and let it burn down to medium heat (about 350°F). Then drain wood chips and add to the coals.
• Oil the grill rack. Sprinkle fish with brown sugar and salt. Place it on the unlit portion of the grill. Cover and smoke until firm, brushing with half of the teriyaki sauce halfway through, about 20 minutes. (Reserve the rest of the sauce for serving.) Transfer the fish to a clean cutting board. When cool enough to handle, flake the fish.
• Meanwhile, combine carrot, celery, apple and scallion in a medium bowl.
• Oil the grill rack again and cook tortillas until slightly charred, flipping halfway, about 1 minute.
• Serve the fish with the tortillas, chopped salad, lettuce, tomato, the aioli and the remaining teriyaki sauce.